In the Kitchen today…

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What: Shredded Barbecue Beef Sandwiches
Where: Family Table
Who: Shaye Elliott

This recipe is flawless. Sweet, tangy, spicy-enough. Just right in every way. And it’s for a slow cooker. I used a 4-pound chuck roast. Elliott calls for cooking it low and slow for 8 hours. This is preferable. But I was in more of hurry and, in the Instant Pot, set it for 2 hrs at high pressure cook – with wonderful results. Once the meat is falling apart, it simply gets folded into the barbecue sauce and c’est finit.

The barbecue sauce is exceptionally full-bodied and mature because of it’s being simmered gently (for 30 minutes) apart from the meat. Something magical happens in this step, so try not to skip it. I used my Lodge 4.5 Quart Enameled Cast Iron Dutch Oven for the whole of the sauce-making. It is particularly good for slow-simmering sugary things, as the enameled surface prevents burning (and makes for easy cleaning).

The one recipe served my husband and I all week…a lunch here, a dinner there, etc. Of course sandwiches are the best, but we also found that the beef was delicious atop a random assortment of salads and sautéed greens as well.

I increased the salt to our liking, from 1 teaspoon on the meat and 1 teaspoon in the sauce, to 3 teaspoons on the meat (4 pounds of it, after all!) and 1 teaspoon in the sauce.  To the meat, I also added 1 teaspoon garlic powder.  In the sauce, I increased the mustard to 2 tablespoons, and used our favorite brown.  Lastly, I replaced the sugar with 1 teaspoon Super Sweet (a blend of stevia and erythritol), but I did use the full amount of molasses. Molasses makes this sauce. It is essential if the flavor is to be rounded, full-bodied, and have a finished, beautiful gloss.

 

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(Incidentally, you can see the bright and tangy Root Vegetable Slaw making an appearance under the barbecue beef, with arugula, orange, cilantro, red cabbage, parsley, carrot, and radish sprouts).

 

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